Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 198.6
Total Fat 8.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.9 g
Cholesterol 25.3 mg
Sodium 573.6 mg
Potassium 278.0 mg
Total Carbohydrate 16.3 g
Dietary Fiber 3.7 g
Sugars 1.6 g
Protein 13.7 g
Vitamin A 16.9 %
Vitamin B-12 22.8 %
Vitamin B-6 12.0 %
Vitamin C 6.5 %
Vitamin D 0.2 %
Vitamin E 0.5 %
Calcium 8.6 %
Copper 6.1 %
Folate 3.2 %
Iron 9.7 %
Magnesium 6.8 %
Manganese 13.6 %
Niacin 14.5 %
Pantothenic Acid 2.3 %
Phosphorus 12.9 %
Riboflavin 7.2 %
Selenium 18.9 %
Thiamin 6.1 %
Zinc 14.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Mom's Famous Beef Barley Soup

View the full Mom's Famous Beef Barley Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Mom's Famous Beef Barley Soup

112 calories of Beef chuck, arm pot roast, (1.33 oz)

56 calories of Barley, pearled, raw, (0.08 cup)

8 calories of Butter, salted, (0.08 tbsp)

8 calories of Del Monte Petite Cut Diced Tomatoes, (0.15 cup)

6 calories of Beef broth, bouillon, consomme, (0.33 cup)

2 calories of Onions, raw, (0.04 cup, chopped)

2 calories of Carrots, raw, (0.04 cup, chopped)

1 calories of Celery, raw, (0.04 cup, diced)

0 calories of Pepper, black, (0.08 tsp)

0 calories of Oregano, ground, (0.04 tsp)

0 calories of Basil, (0.04 tsp)

0 calories of Salt, (0.08 tsp)

0 calories of Water, tap, (0.33 cup (8 fl oz))

Nutrition & Calorie Comments  

it was good but I used less meat, used olive oil to saute veggies and meat..used low sodium broth..added garlic ...used 1/2 cup of barley as we like more broth...
I followed the recipe pretty closely. The only thing I didn't have was a can of tomatoes so I improvised with a 12 oz can of low sodium V8 juice and reduced the water by a cup or so. I really was very good and fast and easy to prepare :)
I cut down on the sodium by making my own beef stock (no salt) and using "no salt added" tomatoes. Also, doubled the vegetables, since I just wanted more of them. It was awesome.
Hearty and satisfying. I omitted the salt for dietary reasons, and the flavor was still very good. My husband added just a bit of Tapatio (hot sauce) to his to make up for the omitted salt. We'll definitely make this again.
Delicious! I made this according to directions and measured the amount when serving in order to calculate for tracking. It makes twelve CUPS. Our family eats more than one cup per serving. This will be a keeper in our household but if a person can find decent fresh tomatoes it would save salt
I made this earlier today and we had it for supper this evening. We loved it! I didn't put any extra salt in it, though. Otherwise I made it as is. YUM!
This one's a keeper, and oh so good on a cold and gloomy day! I added some mushrooms and some diced parsnips (I like their sweetness) to it as well. Since the other comments said it is better the next day, I will chill the broth to remove some of the fat, then recombine.
This was very good :) And great for someone watching their carbs :)
Made this soup yesterday. OUTSTANDING!! Will make again and again and again. Did use reduced sodium beef broth.
We had leftover prime rib from Christmas dinner, so I used the prime rib (trimmed of any leftover fat) to make this soup, and made my own fat-skimmed broth from the ribs of the roast. This cut of meat plus the right balance of ingredients in this recipe made a superb soup! Thanks for sharing this!